From Aquafaba to Apple Sauce : 5 Natural Ways to Replace an Egg

Hens eggs, a staple in cuisine worldwide, are suddenly in short supply. Severe outbreaks of avian flu have seen 140 million farmed birds culled since October 2021 and free-range eggs have disappeared from the shelves entirely due to restrictions on housing flocks.   

As new light is shed on the horrific conditions suffered by poultry during their short lives and dietary allergies increase, people are eating less eggs. The average dozen costs 43% more in 2022. Liquid egg replacement is expensive and some question its ingredients.

Luckily, there are many natural ways to replace eggs in your favourite recipes. These substitutions play different roles depending on the eggs intended use. And you most likely have them lurking in your cupboard already!

Aquafaba: The cloudy liquid drained from a can of chickpeas is a nutritious ingredient. Used for leavening and binding, it can be whipped up into a stiff meringue or add an airy lift to a mousse. Turning food waste into food has never tasted so good.  

Flaxseed: Flaxseed or chia seed is an excellent thickener when mixed with water in the required ratio. This ground ingredient adds a scoop of gluten-free protein to your meal for consistency and texture. Add fibre, omega 3, and a rich nutty taste to cakes and pancakes.   

Soy Lecithin: Soy lecithin is an effective replacement when a recipe relies on egg for its emulsification properties. Lecithin, found in egg yolks, is a tasteless white powder used as a food supplement. Ideal for mayo.  

Starch: Whether derived from corn, potato, or arrowroot, starch is another component you may already have. Used to set ingredients in baking, starch can thicken a sauce, add texture, or set an eggless sponge cake.

Fruit: A great trick when baking for children.  Apple sauce brings moisture and extra sweetness to a muffin or pancake, reducing the need for added sugar. A mashed banana performs a similar role in an eggless baking recipe.   

There are other considerations. Is the egg element used for structure, color, or consistency? Starches act differently, so do some research. These egg replacements are nutritious, natural, and mostly protein-rich. They provide shelf-stable, affordable, and practical alternatives.

Whether you’re cooking for vegans, avoiding eggs due to allergies, or simply not willing to pay the increased price of infectious disease, wherever a recipe calls for an egg, there is always an easy, affordable and natural substitution!